A question I am often asked

"So, T-bone, how do you make the world's best french toast? I mean, it is so tasty. You are a Breakfast Champion."

Yes, it's true. I am a Breakfast Champion. I could eat breakfast foods for every meal. Like my lovely wife, a favorite thing to do is go to a restaurant for breakfast (that is, when I have a job).

I'll let you in on the most important secrets to making french toast. If you, for some reason, don't like french toast? It's simply because you haven't had mine!

• Start with good bread. My favorite is sourdough, but nobody else in the fam likes it so we've usually got some kind of genero wheat bread on hand.

• Let the bread get a little old. Soft, fresh bread might be good for anything else, but you want something firmer and able to survive swimming in the batter.

• Use "good" eggs. Unless you live on a chicken farm, where eggs are as fresh as they can be, get some of the organic or branded eggs that at least have some extra goodness in them. I use two eggs to make the batter richer.

• Use whole milk. Preferably fresh. An alternative is to use part buttermilk, which adds some tang. I beat the two eggs and add enough milk to make the batter a pale yellowish color.

• Here's the peace day resistance (I'd say that in French but I don't know how to spell it). Add a splash of vanilla extract (real or imitation). Not too much, or it will overpower your toast. Not too little, or there's no point. Mixed it in.

• Put your bread in the batter and let it sit for at least have a minute. Flip it in the batter to ensure an even coating. You want the bread to soak up some of the batter.

• Cook it through. That means put your stove on a medium setting so that it won't brown before the middle is cooked (an uncooked middle leads to mush, and nobody likes that).

• Top with your favorite whatever. Of course, my french toast is so awesome it needs no topping. Bone appa teat.